Night Life Pizza

"Observed shelled eggs above RTE foods (cheese and produce) in RIC #1. Observed a box of raw chicken above boxes of mozzarella cheese in RIC #2 in main kitchen. C/A-Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC moved shelled eggs to bottom shelf below RTE foods. PIC moved raw chicken to bottom shelf and mozzarella cheese to middle shelf in RIC #2."

"Observed prep top unit in front of oven in FS area holding TCX food items (sausage, beef, spinach, and chicken) above 41F. Ambient observed at the top at 45F and bottom of unit 37F. C/A--Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- All items discarded"

"Observed 2 boxes of raw chicken wings holding above 41F in RI #2 C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- PIC discarded both boxes of wings | Observed chicken, ground beef, and tomatoes in prep top #1 with no date. Observed lasagna, pasta, and tomatoes with no date in prep top #2. C/A- refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS- PIC placed dates on all items"